KondiDoc: технологические расчеты в кондитерском производстве
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Filling (caramel) → in car. No. 238 → Mass fraction of sugar and fat

Calculation of the mass fraction of sugar and fat: Filling (caramel) in car. No. 238

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 502.5 g
unfinished
products
Content
fatsugar
in kind
in solids
%
in Rx
amount, g
%
in Rx
amount, g
Sign up99.85208.20 207.89 —   —   99.75 207.68 
Starch syrup78.0 104.10 81.20 0.30 0.31 42.75 44.50 
Whole condensed milk with sugar the weight ratio of fat 8.5%74.0 86.01 63.65 8.57 7.37 44.56/11.39 38.33/9.80 
Raw hazelnut kernel94.0 51.13 48.06 62.20 31.80 3.40 1.74 
Berry supply60.0 35.42 21.25 —   —   —   —   
Sign up99.8534.08 34.03 —   —   99.80 34.01 
Cognac—  14.17 —   —   —   —   —   
Coconut oil100.0 4.05 4.05 100.00 4.05 —   —   
Berry essence—  0.49 —   —   —   —   —   
Paint red—  0.25 —   —   —   —   —   
Total460.13 8.66 43.53 66.20 332.63 
Output in finished product90.0 452.25 8.5  42.78 65.1  326.93 
Mass fraction by dry matter452.25 9.5  42.78 72.3  326.93 
To the aqueous phase86.7  
List of recipes

Filling (caramel) (in car. No. 238) included in recipes:

No. 238 Caramel "Goldfish", wrappedNo. 238

Recipe on Filling (caramel) contained in handbooks:

calculations, forms, documents: